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Hazard Analysis Critical Control Point (HACCP) origins began with the NASA after WWII when they were developing the USA space programme.
HACCP can be defined as a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards.
HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards occurring.
Having a HACCP System in place is now a legal requirement within EU Food Law and USA legislation where food outlets must have a food safety system in place based on the Principles of HACCP.
HACCP has 7 principles, known as the “Principles of HACCP” which are the following:
•Principle 1: Conduct a hazard analysis.
•Principle 2: Identify critical control points.
•Principle 3: Establish critical limits for each critical control point.
•Principle 4: Establish critical control point monitoring requirements.
•Principle 5: Establish corrective actions.
•Principle 6: Establish record keeping procedures.
•Principle 7: Establish procedures for ensuring the HACCP system is working as intended.
As business we have vast experience in implementing HACCP plans for various types of food manufacturers and restaurants.
For more information on HACCP and how to implement HACCP into your business please contact us.
For more information please click on the links below:
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